Ker Sangri is a true culinary gem from the desert state of Rajasthan. This rustic yet flavorful dish celebrates the magic of humble ingredients, transforming dried beans and berries into a gastronomic delight. Its distinct taste and texture are sure to leave a lasting impression on your palate.
About the Recipe
This recipe is a must-try for anyone who appreciates unique flavours and regional cuisines. Ker Sangri is a true reflection of Rajasthani culinary traditions, showcasing the ingenious use of local ingredients. The combination of tart sangri and sweet-sour ker creates a harmonious balance, leaving you craving for more.
Why You’ll Love This Recipe
Ker Sangri is a delightful departure from ordinary vegetable dishes. Its earthy, tangy notes will captivate your senses, while the creamy yoghurt gravy adds a luscious richness. Each bite reveals layers of complex flavors, making it a truly satisfying and comforting meal. Plus, it’s a great way to incorporate unique ingredients into your cooking repertoire.
Ker Sangri
Cooking Tips
For best results, soak the ker and sangri well before cooking to guarantee they become tender. Be patient during the simmering process, as it allows the flavors to meld beautifully. Don’t skimp on the spices – they are the stars of this dish, adding warmth and depth.
Serving and Storing Suggestions
Ker Sangri is best served hot, accompanied by steaming basmati rice or fresh rotis. It’s a hearty dish, so a serving size of 1 cup is usually filling. If you have leftovers, they can be stored in the refrigerator for up to 3 days and reheated gently before serving. (Total preparation time: 12-14 hours, including soaking)
Similar Recipes
- Gatte Ki Sabzi (Rajasthani gram flour dumplings in yogurt gravy)
- Ker Sangri Biryani (A flavorful rice dish with ker and sangri)
- Laal Maas (Spicy Rajasthani mutton curry)
Nutrient Benefits
Ker Sangri is a nutritious vegetarian dish packed with plant-based proteins, fiber, and essential vitamins and minerals. The yogurt provides probiotics for gut health, while the spices offer anti-inflammatory and antioxidant properties. It’s a wholesome and satisfying meal that nourishes your body and soul.
Ker Sangri
Ingredients
- 1 cup Sangri (dried)
- 1/4 cup Ker (dried)
- 1 cup Yogurt
- 2 1/2 cups Water
- 3/4 cup Oil
- 2 Onions (medium and chopped)
- 2 tsp Red Chilli Powder
- 3 tbsp Coriander Powder
- 1/2 tsp Turmeric Powder
- Salt to taste
- 2 tbsp Garlic Paste
Instructions
- Soak the ker in 1/2 cup of yogurt and 2 cups of water for 10 hours.
- Wash the sangri two to three times in running water.
- Pressure cook the ker and sangri for 10 to 15 minutes.
- Drain out the water and transfer the ker and sangri to a kadai.
- Add all the ingredients except garlic paste.
- Cover and cook on a low flame for 30 to 45 minutes or till the oil separates.
- Add the garlic paste and stir till all the water has evaporated.
- Add 1/2 cup of warm water and bring it to a boil.
- Simmer for another 5 minutes.
- Serve hot.
Notes:
- Ker is a berry found on the desert trees. When fresh it is used to make pickles and in its dried form, is combined with sangri as a vegetable preparation.
- Sangri is a bean-like vegatable. Regarded as a delicacy, it is usuall stored after it is dried.
Frequently Asked Questions
What if I can’t find dried ker or sangri?
While fresh ingredients are ideal, you can substitute with other dried beans or berries like rajgira or amchur. The flavors won’t be exactly the same, but it will still be delicious.
Can I make this dish vegan?
Without a doubt. just replace the yogurt with a plant-based alternative like coconut milk or cashew cream. Adjust seasoning as needed.
How spicy is Ker Sangri?
This dish has a moderate level of heat, but you can adjust the amount of red chili powder to suit your preferences. Start with a smaller quantity and add more if you prefer it spicier.
Can I prepare this dish in advance?
Yes, Ker Sangri can be prepared a day ahead and reheated before serving. In fact, the flavors often intensify after a day, making it even more delicious.
What are some variations of Ker Sangri?
While the classic recipe is a delight, you can experiment with different spice blends or add ingredients like potatoes, paneer, or even meat for a non-vegetarian twist. The possibilities are endless.
